Savory Goat Cheese Tomato Pie
If you ever wondered what heaven would look like, here. it. is.
Pretty dreamy, right?
There’s something particularly special about a recipe that tastes soo good and looks SO major that you can’t decide which you love more. I mean you see these pics, yes? I’m dying just looking at them. But the taste you guys! The taste is everything too. Because if you’re a goat cheese and tomato lover, this recipe is basically a dream come true. The texture is deliciously light and fluffy, the tomatoes are blistered into a kaleidoscope of color, and a buttery, flaky, golden pie crust hugs it all together. Frankly it’s a miracle I didn’t take this to the house in one sitting (I tried). But what I did do is eat it for dinner one night, enjoy it as a side another night, and served up the last few pieces as an appetizer with friends!
Which means? This is crazy versatile AND crazy delish, a.k.a. the ultimate kitchen win/win.
Recently I’ve been vibing with dishes that look super high-maintenance but are actually a total breeze — fancy feeling food without a fancy fussy effort? I’m digging it. This pie pretty epitomizes that mantra to a T, and one look at the recipe and you’ll clearly see why.
It all starts with a homemade pie crust that comes together in <10 minutes and with only 4 ingredients — It’s honestly super simple for any skill level, so even novice bakers should give it a try. Next comes the dreamy goat cheese filling, which is a deceptively easy mix of egg whites, goat cheese, and sour cream, all blended in your food processor into whipped, cloud-like perfection. And of course there’s the heirloom tomatoes (be sure to get color variety), a heavy dose of fresh thyme, and a final drizzle of honey, because honey and pie go perfectly.
There’s just something so romantically rustic about this whole dish, I could seriously gush about it forever. As I mentioned the goat cheese filling is positively luscious, but the tomatoes, thyme, and honey drizzle add so many complimenting elements it practically makes my head explode. The tomatoes get perfectly roasted in the oven, slightly crisp on the outside but warm, bubbly — not mushy! — on the inside. The thyme lends a wonderfully earthy, aromatic flavor that really enhances the tomatoes savory notes, and the drizzle adds just the right amount of sticky, delicious sweetness.
Heavenly, right? xo
Savory Goat Cheese Tomato Pie
- 1/2 cup Salted Butter
- 1 1/2 cups All Purpose Flour, sifted
- pinch of Salt
- pinch of Sugar
- 1/3 cup Cold Water – approx.
- 1 lb Goat Cheese
- 1/2 cup Reduced Fat Sour Cream
- 3 Egg Whites
- 4 – 6 Sliced Heirloom Tomatoes – approx.
- a few pinches Salt & Pepper
- several sprigs Fresh Thyme
- 2 tbsps Extra Virgin Olive Oil
- a few drizzles of Honey
- Crisco to grease
- Pie weights and/or dry beans
- Begin by preparing the dough. Using a handheld cheese grater grate butter into a small bowl, then freeze for 10 minutes. While butter freezes, combine flour, salt, and sugar in large mixing bowl.
- When ready, whisk cold grated butter into flour mixture until a mealy texture takes hold, then slowly begin adding water, 1 tablespoon at a time, until dough takes shape. Next, gather dough in a ball and transfer to lightly floured surface before shaping into a flattened round. Tightly wrap in plastic wrap, then refrigerate for 45 minutes until dough is firm and cold.
- Meanwhile, in food processor combine the goat cheese, sour cream, and egg whites, pulsing for several minutes until a thick, whipped consistency is formed. This can be left at room temperature until needed.
- Next, on cutting board slice heirloom tomatoes, then season generously with salt, pepper, and thyme.
- Pre-heat oven to 400F. Amply grease pie dish with Crisco.
- With a floured rolling-pin roll out the chilled dough into a 1/8″ thick sheet, then transfer to pie dish — Use a scissor to cut off any excess, then mold the dough to the dish as tightly as possible. Pierce crust with a fork several times on the bottom and along the sides of the dough, then line with parchment paper. Fill with pie weights, then bake for 10 minutes until just beginning to brown. Remove from oven — Keep oven heated.
- Compose pie with a layer of goat cheese, tomatoes, goat cheese, and lastly the remaining tomatoes. Drizzle with olive oil, then bake for 35 – 40 minutes until crust has completely browned and the tomatoes have roasted. Serve immediately, plating with drizzles of honey as desired.
>> this tutorial is great for understanding how to use pie weights.
the pictures are pretty enough that they don’t even need the words! but I appreciate them anyways. you had me at goat cheese and i called it love at the roasted tomatoes on top. yum!
thanks so much Caitlin, glad you are a fellow goat cheese obsessive like me!
First these pictures are your best yet!! Beautiful! And umm just like your galette I bet I could eat this whole thing in one sitting!
thank you Laur!! and yes you could totally crush this in one sitting, I have faith in your abilities lol
OMG this looks amazing and the CHEESE! Oooooh the cheese! I love it! I want to eat it ALLLLLL!
PS- the drizzle sweet and spicy- a girl after my own heart!
the drizzle is everything Sophia, def make it just to have around!
That! looks totally awesome! I love goat cheese and everything else in this recipe. Great photos! Thanks for sharing this recipe 🙂
thanks so much Pat! loving how everyone is all about the goat chee like me 🙂
This looks heavenly! I’m a goat cheese addict too! Quick question: did you used pickled jalapeños out of a jar or raw jalapeños?
thanks Sue, it was!! I used Ortega brand Diced Jalapeños – Chi Chi’s brand also sells something similar 🙂
I love fancy looking food that doesn’t that doesn’t require fancy fussy effort. This looks absolutely delicious! That spicy honey sounds A-MAZING!
thanks so much Cindy!
Mmm…looks delicious! The jalapeno-honey drizzle sounds like the perfect finishing touch. Beautiful!
I just said the same thing to Sophia above, but DEF make the honey drizzle just to have around, it adds the perfect touch everything!
Girl this tart is to die for and the photos are beautiful!!!
now THAT is one good looking tart.. seriously those heirloom tomatoes make it look so beautiful. i could definitely use a slice right now. yum!
thanks Thalia!! so glad you stopped by 🙂
Allow me to pick my jaw off this floor, because this tart looks so good I’m staring at it with my mouth ajar! Holy yum Christine!
that’s the exact kind of reaction I’m going for sista lol
I love this! What a creative dish! The flavor combo is killer here! I am adding this to my list of things to try!
thanks so much Annie, so glad you stopped by!
I made this last week. It was so good I had to tell my readers to make it.
What is the honey w jalapeño? I only saw honey. Am I missing something?
This is one of thenbest things I have eaten and cooked myself in a while. I was Looking for something yummy fancy for a tea party my friend was hosting stumbled upon this and thought why not and I am so glad I did. Add the honey it makes it crazy good! Also I did use my own pie crust as I have a gluten allergy but this is an easily gluten free meal.
that’s awesome Lindsey!! love receiving such happy feedback 🙂 xo
This recipe looks amazing! I’m planning on making it tomorrow – quick question… can it be served cold or will the crust get too mushy? Was hoping to make it head of time to serve as a side with dinner… Thanks!!
here’s what I would do — make the recipe as written, but when you’re first baking it, cook it for only 30 minutes, JUST where the crust is beginning to get brown and golden, but isn’t completely finished. cool, cover with tin foil, and store in the refrigerator until dinnertime. before dinner, thaw the pie on your countertop for about 10 minutes, then reheat at 350F for 15 minutes, having it covered with tin foil for 10 minutes and uncovered for the last five. if you want a browner finish, you can always broil for 1-2 minutes at the end. make sense?! good luck! it’s worth the effort 🙂
This looks amazing and I just put in the oven. I am worried because my goat cheese filling was mire runny rather than fluffy. Worried about that. Also am I missing something? I just saw honey not a jalapeño honey?
Keeping my fingers crossed!
just plain honey is all you need Annie! I’m not sure why the filling was a bit runny, but it shouldn’t pose too much of an issue — if you feel like the filling isn’t quite “set” after the directed cook time, lower then oven temp to 350F and cook for ten minutes more. doing so will avoid over-browning the crust/roasting the tomatoes while getting the center to set just right. good luck!! xo
Totally failed. Was tomato and goat cheese mush. Tasted fine but never came together. What gives?
I’m sorry to hear that Matt! can you tell me what kind of baking dish you baked this in? did you make the crust yourself? did you use full-fat goat cheese, and was the filling a legitimately “whipped” texture after the food processor? did you actually measure out three egg whites and not use prepared egg whites from a carton? any little changes can affect something that’s baked, so let me know!
I had the same issue as Matt–the tomato and goat cheese turned to mush. Loved the flavors but will check to see if the goat cheese had skim in it. The mixture was whipped but seemed to be too much for a regular sized pie. Should I try use less proportionally for thinner layers of goat cheese? I did commit the sin of using a frozen pie crust so am guessing that was the culprit. Will try again with homemade. Any suggestions for the amount of goat cheese filling will be appreciated. Not giving up yet!
did you use extra-large eggs? if so, that might be the culprit! try adjusting the recipe with just 2 egg whites, and don’t feel the need to use all the filling if you think it’s too much! good luck, let me know how it goes 🙂
I have a jar of delicious marinated goats cheese. Could I use this?
absolutely! the mash of flavors should be delicious, just go easy on how much seasoning you use on the tomatoes, since the goat cheese is already seasoned 🙂
I’m wondering if the KitchenAid would be good to get that whipped texture with the egg whites?
absolutely! give it a try 🙂
What size tart pan should I use? 9 inch?
9″ or 10″ will work perfectly!
Do you need to drain the tomatoes first? If not will they make it watery?
This looks amazing! Could I use whole wheat pastry flour for the crust, and do I need a ceramic pie pan or is metal ok?
I don’t see why not! I’ve never tried but sounds delicious 🙂